What is a Soda float?

What is an ice cream soda float?

Soda float or Ice cream soda float is a dessert-type or recreational-type drink made using ice cream and soda, carbonated water or soft drink such as root beer (hence the alternative name; root beer float). The drink may contain other ingredients such as candy, syrup, milk, and whipped cream.

Ice cream soda originates from the US. It was first created by Robert McCay Green, a flavored drink seller back in 1874 in Philadelphia, PA. The idea came to him on a hot day after he ran out of the ice he was using to make flavored drinks and decided to use vanilla ice cream instead. It’s worth noting there are other people who claim to have invented the ice cream float, including Green’s own employee, George Guy, Fred Sanders, and Philip Mohr.

Besides having a great taste, ice cream soda works because the carbon dioxide inside the soda is displaced from the resulting solution to form a small fountain of foam and bubbles that isn’t messy.

What are the most common flavors of ice cream soda floats?

There are many flavors based mainly on the ingredients. The most common include vanilla, chocolate, strawberry, coke, root beer;

1. Vanilla ice cream soda float

This drink is made using several scoops of vanilla ice cream and unflavored carbonated water. The ice cream is put first in a glass before pouring in carbonated water until the resulting foam rises to the top. Some whipped cream is added and a cherry.

When Sprite soda or 7 Up is used instead of unflavored carbonated water, the resulting drink is known as snow white. 

2. Chocolate ice cream soda float

This drink is made like the vanilla ice cream soda float. The only difference is the ingredients used, i.e., chocolate ice cream or vanilla ice cream with chocolate syrup.

3. Strawberry ice cream soda float

This drink is made in a similar manner to vanilla float ice cream soda float but using strawberry flavored ingredients like strawberry soda, strawberry syrup, and strawberry or vanilla ice cream.

4. Coke ice cream float

As the name suggests, this ice cream float is made with any cola/coke drink and vanilla ice cream.

5. Root beer float

Root beer float or brown cow or black cow is made using root beer and vanilla ice cream. However, some variations use other ice cream flavors. Beer may also be substituted, making variations like black cow different in some region in the US. While root beer float contains only root beer and vanilla ice cream in some places, some areas use chocolate ice cream to make a brown cow or chocolate cow. Some areas also substitute beer with cola and call it a black cow such as Northern Illinois and Northeastern Wisconsin.

Raspberry Charlotte Recipe For Two

Recently, I was in a bookstore and saw a picture of a Raspberry Charlotte and I was intrigued. However, the version of this recipe that I saw was quite large and far more than two people would need. So, I thought it would be nice to have a smaller version, which would feed two people a nice great looking dessert. Hopefully, you will find this recipe as appealing and tasty as I do.

Raspberry Charlotte Ingredients

For cake  

United States                           Metrics:

2/3 cup cake flour                                        85 gr cake flour

6 tablespoons sugar                                     72 gr sugar

3/4 teaspoon baking powder                        3 gr baking powder                           

1/4 cup canola oil                                        60 ml vegetable oil

1 large egg                                                  1 large egg

2 tablespoons water                                     30 ml. water

1 teaspoon vanilla extract                             5 ml vanilla extract

3 large egg whites                                       3 large egg whites

1/4 teaspoon cream of tartar                         1 gr cream of tartar

Raspberries for garnish                                Raspberry for garnish

Pinch of salt                                                pinch of salt

For raspberry mousse

3/4 tsp unflavored gelatin                             3 gr unflavored gelatin

1 large egg yolks                                         1 large egg yolk

1 tsp cornstarch                                           4 gr cornstarch

0.5 lb. frozen raspberries                             225 gr frozen raspberries

1/3 cup sugar                                              43 gr sugar

1 tbsp unsalted butter                                   14 gr unsalted butter

Pinch of salt                                                Pinch of salt

3/4 cup heavy cream                                    177 ml heavy cream

2 tbsp water                                                30 ml. water

For jam

1/4 teaspoon unflavored gelatin                    1 gr unflavored gelatin

1 tsp fresh lemon juice                                 5 ml fresh lemon juice

1/4 cup seedless raspberry jam                     57 gr seedless raspberry jam

1 tbsp sugar                                                 14 gr sugar

Raspberry Charlotte Directions

For Cake

  • Preheat the oven to 350 degrees F. Grease a 6″ square and 8″ round cake pan.
  • Combine flour, sugar, baking powder, and salt together in medium bowl stir until well-combined. Add oil, egg, water and vanilla extract, continue mixing until smooth.
  • Using a stand mixer, whisk egg whites and cream of tartar on medium speed until soft peaks
  • Add egg whites to batter, fold gently until there are no white streaks anymore.
  • Pour 3/4 cup of the batter into the round cake pan, gently tap the pan to the counter to release air bubbles. Pour remaining batter into the square pan and do the same. Bake for 8-10 minutes. Remove from oven and set aside.
  • Once the cake cooled, place around the cake on a serving dish. Add 1 tbsp of jam on top. Spread it evenly with an offset spatula. Place a 7-inch ring pan around the cake, leaving equal space on all sides.
  • Cut the cake in the square pan into 3 equal-sized long strips. Place each strip vertically around the round cake. Put the ends together neatly inside the ring.

For raspberry mousse

  • Combine water and gelatin in a small bowl and let it bloom.
  • Whisk together egg yolks and cornstarch. Set aside.
  • Cook raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk about 6 minutes until they turn to liquid
  • Slowly add 1/4 cup of the hot raspberry mixture to the egg yolk mixture. Whisk really good so the egg won’t be cooked. Return the tempered mixture back into the saucepan and cook until the mixture thickens
  • Pour the raspberry mixture through a strainer over the bowl with gelatin. Press until all that remains are the seeds. Discard the seeds. Fold raspberry + gelatin mixture until well-combined and set aside to cool.
  • When the raspberry is cooled, whisk heavy cream in a stand mixer until soft peaks form. Add whipped cream to raspberry curd, fold really gently until the mixture is lightened.

For Jam

  • Mix gelatin and lemon juice in a bowl and set aside.
  • Heat the raspberry jam in another bowl in the microwave until the jam is nice fluid.
  • Add the softened gelatin to the warm jam and whisk until well-combined. Set aside.

To assemble the cake

  • Pour raspberry mousse into the center of the cake ring, fill it until ½ inch taller than the cake. Spread out evenly with a spatula
  • Decorate the cake with the jam in any way you like it. Place fresh raspberries around the edge. Refrigerate for at least 6 hours
  • When unmolding, run a paring knife around the edge of the ring


  • Makes two or three serving

How to make stabilized whipped cream with cream cheese

Whatever you may be serving, a cake, pie sky-high ice cream sundae or pudding, all these deserts have a certain characteristic in common. All the desserts are made better a few dollops of low sugar homemade whipped cream. Or you prefer perhaps an easy trifle or no-bake icebox cake, one ingredient, the whipped cream here holds as a basic preparation ingredient.

Whichever the way, understanding how to prepare a sturdy, good whipped cream needs a lot of skills. It is important to understand all the essentials right from the required ingredients to use in preparing a whip that never deflates and what should be done with the leftovers before you embark on preparing your next dessert.

 Most of us often like pumping up prepared whipped cream together with some amount of cream cheese when we need to pipe out much of whipped topping to cover a cake, or just for mini-tarts or cupcakes. The whipped cream gets some extra flavor and body after adding some tangy of this workhorse. This is among the means we have in place to stabilize whipped cream for great big events where it will sometimes be required to stay in a warm room for a while. Probably you will have the body of a sweeter icing, heavier, but some whipped cream lightness.

The cream cheese is what brings about the stability and stiffness; therefore, there is no need of adding any sugar that will at times make some kind of refreshing change in a topping right for a sweetly filled tart or an intense cake. 

What Are The Ingredients Needed?

Like any other project you need to undertake, having all the required tools to complete it successfully is what to start with for the entire process to run smoothly. This is not different from preparing a stabilized whipped cream with cream cheese. Below are the required ingredients to yield around five cups

  • 2 cups of whipping cream
  • 2 teaspoons vanilla extract
  • Cream cheese 1 8-ounce package that has been softened for about an hour at room temperature
  • Powdered sugar, 4 tablespoons quantity

How To Get Started With The Actual Making

  • Begin your preparations by whipping together the sugar and cream cheese. This will soften the cream cheese and also breaks it a bit to come up with some little globules of the cream cheese in your whipped choice cream.
  • Follow up to add a flavor in your whipped cream, for this case; you can consider either a heavy whipping cream that has more of fat or just your whipping cream. The end results of both will not show any difference but using a heavy whipping cream will make the entire whipping process short.
  • Now it comes in a whip attachment with your stand-type mixer. Begin the process at a medium speed to avoid splashing out as badly as you turn to high speeds gradually. Ensure it doesn’t over whip by watching it keenly once it starts getting fluffy. Your product should look almost dry and get quite stiff. Once at this point, consider stopping there as continuous beating will make it separate into butter and buttermilk.
  • Most people who try to prepare their whipped cream have reported that theirs doesn’t get as stiff as it is required. The reason for this might be that they are not whipping fast and hard as possible. This is actually what you expect to get if you use a hand-held electric mixer. For the whipping cream to be stiff as required, you should do it at least two cups at ago. It sometimes may be harder keeping the whip attachment fully immersed with lesser amounts making the entire whipping process sometimes not such easy.
  • Other people prefer using an ounce per cup of whipping cream of cream cheese. The whipped cream is fully stabilized by the cream cheese and thereby providing it a little flavor and also holding its shape. There are more other people out there that use twice that cream in the preparations, and the results get yet stiffer as required. You can store this in a refrigerator, but it might sometimes get somehow a little soft, so when it is required, you should simply whip it for few minutes again to return to its state.

Related Recipes

Stabilized Whipped Cream Using Gelatin

Are you a fan of whipped cream but would like to make use of gelatin? If yes, then it is quite obvious that you will find this article quite informative. We will try and explains the whole process detailing the ingredients required and the step by step approach for coming out with yummy, tasty, and highly nutritious whipped cream. There is no doubt that stabilized whipped with gelatin is a unique and different way of making whipped cream. It will be something that will find favor with young and old alike. So here goes that wonderfully delicious stabilized whipped cream with gelatin as one of the main ingredients. Those who have made it and tasted it believe that it could be a wonderful substitute for pies, muffins and holiday cakes.

Have You Been Fascinated By The Fancy Desserts In Shops?

If you love having whipped cream, it is quite obvious that you would frequent many of the professional bakeries. They make some of the best and perfectly shaped fancy desserts and whipped creams. When you look at it, you might have a feeling that it is frosting. However, when you have a bite of it, you will realize that you are enjoying the perfect cream that is whippy, light, and extremely fresh & nutritious. It is quite possible that they could be using stabilized cream. You might be wondering whether it is possible to make the same kind of stabilized and whipped cream. Yes, it is very much possible provided you do it with the help of gelatin. Gelatin is a stabilizing agent and helps the cream to remain in place and prevents it from falling flat. It also will ensure that the cream does not melt and it does not become all goopy when it is made to sit around for a while. This process is very versatile, and it also could be used for frosting cupcakes and frost cakes. This is perhaps the best option and choice if you are looking for something that is lighter than the traditional heavy buttercream.

What Are The Ingredients Needed?

  • A teaspoonful of gelatin that is unflavored (there are quite a few brands out there).
  • Coldwater 4 teaspoonfuls.
  • A cup of heavy cream.
  • Powdered sugar of around 1/2 cup (you can increase or decrease quantity based on personal requirements).
  • Vanilla extract 1/2 teaspoonful.

How To Get Started With The Actual Making

The process of making whipped cream with gelatin is quite easy. We are listing below the step by step approach for making it.

  • To begin with, you have to have a small bowl and place cold water over it.
  • Once this has been done the gelatin has to be sprinkled over it.
  • It should be allowed to sit for around 5 to 7 minutes.
  • When the process of sitting is on, you should get the heavy cream, along with vanilla and powdered sugar.
  • All these should be placed in the bowl of a quality stand mixer. The mixer should have a whisker arrangement available.
  • Alternately, you also could use a mixing bowl in case you are comfortable using an electric beater.
  • You must wait for the gelatin to set.
  • Once the gelatin has been fully set, the bowl should be placed in a microwave.
  • Heat the contents and wait for the gelatin to turn fully into the liquid state. Wait for about 10 seconds after the gelatin has turned liquid.
  • Remove the bowl from the microwave and put it on the mixer. Start beating the cream.
  • The mixer should run for around a minute in slow mode. Then you must turn the mixer to high mode.
  • While the mixer is running, you must slowly pour the melted gelatin. Ensure that the pouring is done slowly and steadily in a stream.
  • Continue with the process of beating the cream till it reaches the maximum possible stiffness.
  • The stabilized whipped cream with the help of gelatin is now almost ready for consumption.
  • Spread the cream of pipe whip it as you would like it to be.